Introductory Text
PART I General
1.Citation and commencement
2.Intepretation
3.Application of provisions of these Regulations
PART II Temperature Control Requirements in England and Wales
4.Chill holding requirements
5.General exemptions from the chill holding requirements
6.Upward variation of the 8°C temperature by manufacturers etc.
7.Chill holding tolerance periods
8.Hot holding requirements
9.Hot holding defences
10.General requirement for food which is a risk to health
11.Cooling of food
12.Guides to good hygiene practice
PART III Temperature Control Requirements in Scotland
13.Chill and hot holding requirements
14.Reheating of food
15.Treatment of gelatine
16.Food which is a risk to health
PART IV Penalties, Enforcement and Revocations
17.Offences and penalties
18.Application of provisions of the Act
19.Enforcement and execution
20.Revocations
Signature
SCHEDULE
Revocations
Explanatory Note